Vegan Mushroom Cioppino Soup, a plant-based take on the famous seafood cioppino soup from San Francisco that’s perfect with a side of sourdough for dipping. Only 35 minutes from start to finish!
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Why I Love This Recipe
Have you tried cioppino soup? It’s traditionally a seafood stew that hails from San Francisco, and during my 6+ years living in the Bay Area I can safely say I became a bit of an expert on where to find the best cioppino in town. But after I went vegan, I struggled to find something with the same flavors…until now.
This vegan take on cioppino was inspired by the cookbook from famed Philadelphia plant-based restaurant Vedge, which features a similar soup made with Old Bay seasoning with flavors reminiscent of seafood stews. My version uses both oyster and button mushrooms for a mixture of textures, and garbanzo beans for a bit of plant-based protein. And don’t forget the sourdough bread for dipping!
I hope you enjoy this tasty soup and let me know if you give it a try!
What You’ll Need
Step-by-step photos of how to make it
Step One: Cook vegetables
First, cook the leeks, fennel, and garlic in a large pot until they become soft (and start to smell amazing). Then add the mushrooms and cook them until they begin to brown.
Step Two: Add the liquid + season
Next, add the white wine and then let it come to a low boil to burn off the alcohol. Then add vegetable broth and fresh thyme, Old Bay seasoning (this is non-negotiable!), diced tomatoes, and pepper. Then stir in the garbanzo beans.
Step Three: Simmer the soup
Next, simmer the soup for about 15-20 minutes to let the flavors really come alive. Then serve the cioppino with a bit of fresh thyme for garlic and a tear of sourdough bread for dipping in the amazingly-flavored broth.
Vegan Mushroom Cioppino Soup
Ingredients
- 1 tablespoon olive oil
- 1 cup leeks, thinly sliced
- 1 cup fennel, thinly sliced
- 2 cloves garlic, thinly sliced
- 8 ounces oyster mushrooms, cut in half
- 8 ounces button mushrooms, thinly sliced
- ½ cup dry white wine
- 4 cups vegetable broth
- 1 can diced tomatoes, about 15 ounces
- 1 tablespoon Old Bay seasoning
- ½ teaspoon ground black pepper
- 1 can garbanzo beans, drained and rinsed
- 2 tablespoons fresh thyme
- ½ teaspoon red pepper flakes, optional
- sourdough bread, for dipping
Instructions
- Cook vegetables: Heat olive oil in a large pot over medium heat. Add leeks, fennel, and garlic and cook until they begin to soften, about five minutes. Then add the mushrooms and cook until they begin to brown, about five minutes more.1 tablespoon olive oil, 1 cup leeks, 1 cup fennel, 2 cloves garlic, 8 ounces oyster mushrooms, 8 ounces button mushrooms
- Add liquid and spices: Add the wine and let it come to a boil, then reducing to a simmer for about 3-4 minutes. Then add the vegetables broth, tomatoes in their juice, thyme, Old Bay seasoning, and red pepper flakes (if using). Then stir in the garbanzo beans.½ cup dry white wine, 4 cups vegetable broth, 1 can diced tomatoes, 1 tablespoon Old Bay seasoning, ½ teaspoon ground black pepper, 1 can garbanzo beans, ½ teaspoon red pepper flakes
- Simmer soup: Simmer the soup for about 15-20 minutes. Give it a taste and adjust seasonings, as needed. Then serve the soup in a bowl with a piece of sourdough bread, for dipping.2 tablespoons fresh thyme, sourdough bread
Equipment
Recipe Notes
Nutrition Information
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